Fish and Shellfish Selection and Storage

Fish and Shellfish Selection and StorageFACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

Types of Fish and ShellfishFish fins and bony structure with a backboneShellfish neither fins nor bones; have a shell insteadSome fish and shellfish come from fresh water lakes, rivers, streams, and ponds FRESHWATER VARIETIESOceans and seas seafood SALTWARER VARIEITESToday, some of both varieties are raised on fish farms

Types of FishFor cooking purposes there are many fish that are similar; if you cant get the specified one, others can be substituted because of their similarities in color, flavor, and/or textureMost fish low in fat; a few of the darker fish have higher fat contentsFish with a light color, mild flavor, tender textureFish with a dark color, more pronounced flavor, firm textureCatfishBluefishPerchSalmonSoleTunaCodMackerelPikeSharkTroutSwordfishFlounderPollockTurbotHaddockPompanoWhitefishHalibutRed SnapperMarket Forms of Fish

Drawn whole fish with scales, gills, and internal organs removedDressed of pan-dressed drawn fish with head, tail, and fins removedFillets sides of fish cut lengthwise away from bones and backbone; usually boneless; large fillets often cut into smaller onesSteaks cross section from large, dressed fish; may contain bones from ribs and backboneShellfishMild, sweet flavorAlmost all come from ocean and seas; few from freshwater2 types of shellfish crustaceans and mollusks

CrustaceansLong bodied, joint limbed, covered with a shell crabs, crayfish, lobsters, shrimpCRABS oval shell, 4 pair of walking legs, 2 clawsDifferent varieties and sizes are availableWhole crabs are sold live, cooked, or frozen

Crab legs and claws sold cooked or frozenCooked crab meat available refrigerated, frozen, and canned

Crayfish freshwater crustaceans; also called crayfish or crawdadslook like small lobstersSold live, whole, or cooked

Lobsters long, jointed body with 4 pairs of walking legs and 2 large claws, all covered with a hard shellAverage weight 1 pounds to 2 poundsMaine lobster most popularFresh lobster is sold life

Shrimp vary in size and colorUsually sold frozen or previously frozen and thawedCan buy raw shrimp, with or without the shell, shelled, cooked shrimp

MollusksShellfish with soft bodies covered by a least one shellInclude clams, mussels oysters, scallops, and squidClams 2 shells hinged at back with edible flesh insideMany varieties availableSold live (still in the shell) or shucked (removed from the shell)

Mussels thin, oblong shellLength varies from 1 inches to 6 inchesShell colors varyFlesh is creamy tan and not as tender as oysters or clamsSold live in the shell

Oysters rough, hard, gray shellVarious sizesFlesh varies in color, flavor, and textureSold live or shucked

Scallops grow in beautiful, fan-shaped shellsOnly the muscle that hinges the two shells is soldBay scallops very tiny in. in diameterSea scallops much larger 1 in. in diameter not as tender as bay scallops

Squid also known as calamariSold freshPopular in Asia and the Mediterranean and becoming popular in the U.S.

Processed FishMay be dried, pickled smoked, or curedLox type of cured, smoked salmonCod salted and driedHerring cut in chunks, pickled in vinegar, and spices, then packed in jarsCanned fish and shellfish ready-to-eat as is heat, or use in recipesLook for fish packed in water rather than oilMany convenience forms available frozen, frozen breaded fillets

Inspection and GradingFDA has food safety system for fish Hazard Analysis and Critical Control Point (HACCP)Voluntary inspection and grading program carried on jointly by FDA and the National Marine Fisheries Service of the U.S. Dept. of CommerceBuying Fish and ShellfishFishy odor or unpleasant ammonia odor not good sign fish is badBuy from a reliable sourceUse appearance, aroma, and touch to judge quality fresh should have shiny skin, glistening color; whole fish should have clear, full eyes and bright red or pink gills; mild, fresh aroma, similar to cucumbers or seaweed; skin should spring back when touchedSome shellfish must be alive if bought fresh look for signs that they are alive movement in lobsters; mollusk shells should shut when tappedStoring Fish and ShellfishStore in refrigerator or freezer immediatelyRefrigerate in containers covered with clean, damp cloth; need breathing spaceDont put saltwater fish in fresh water will dieUse fish stored in refrigerator within 1-2 daysFor longer storage, freeze